All Source

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

Set aside a non-stick mini-muffin tin (mine has 24 mini-cups).  If not non-stick, lightly butter each mini-cup beforehand.

Pour both chocolates in a glass bowl and place in microwave on high power for 30 seconds. Stir with a rubber spatula. Place it back in the microwave for another 30 seconds. Stir again. Repeat, just until chocolate has fully melted and is smooth after stirring. Use a teaspoon to fill each mini-muffin cup with melted chocolate, just until ¾’s full. 

Sprinkle tops evenly with four different toppings (8 mini-cups per topping variety), and press topping gently into chocolate to adhere. Refrigerate for 30 minutes.

Remove by immediately inserting a paring knife straight up and down along edge while bark bites are cold; the bark bites will easily loosen and pop free. 

Serve at room temperature. ~ Enjoy!